Description (Some HTML is OK)
By the late Christopher Lloyd (the gardener), via Gundula.
Ingredients
Makes 4 servings
- CAKE MIXTURE
- 125g butter
- 125g sugar (you can cut down)
- 100g self raising flour
- 1tsp baking powder
- 30g chopped almonds or coconut
- 2 large eggs
- 3tsp ginger syrup (I substitute this with fresh ginger)
- 4 knobs ginger preserve (ditto)
- TOPPING
- 90g butter
- 90g sugar
- 2tbsp syrup of preserved ginger (I use less and add some seeds from a cardamom pod)
- layer slices of 3-6 firm pears (I sometimes sprinkle cocoa powder over them)
Preparation
Boil the TOPPING into a runny 'toffee', and pour into ceramic bowl
Pour over CAKE MIXTURE
Bake at 180 degrees C for around 30mins till golden
Blogged at Optional. Fill in if you've blogged this recipe elsewhere and would like to link to it.
(the name of your blog, not the recipe)
(the web address of the actual recipe)
Comments
Back to top